Pimento Dram

Class: Liqueur

Source: Chad & Christy

Ingredients

500 ml Lemon Hart 151 Demerara Rum

125 ml Myer�s Dark Jamaican Rum

½ cup Whole Allspice Berries

750 ml Water

750 g Granulated Sugar

30 ml Angostura bitters

30 ml Caramelized Sugar

Instructions:
1. Crush the allspice berries with a mortar and place in a glass jar.
2. Cover with the rum and seal tightly.
3. Let the mixture steep for 14 days, agitating daily.
4. Pour the mixture through a fine strainer pressing on the solids to extract as much of the spiced rum as you can.
5.Pour the liquid again through a coffee filter.
6. Make a 1:1 simple syrup using your sugar and water, using gentle heat and stir the mixture until the sugar is completely dissolved.
7. Let the syrup cool, then add it to the infused rum along with the Angostura and the burnt sugar.
8. Bottle the mixture in two clean/sterilized 750 ml bottles and let it rest for 30 days.

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